Place a heavy-bottomed non-stick pan over medium-low heat and melt the ghee

Pour in the milk and stir to combine.

Add the milk powder in three additions, mixing thoroughly each time to smooth out any lumps.

Keep stirring as the mixture thickens. After roughly 3–4 minutes, it should begin to pull away from the sides of the pan.

Cook for about another minute, stirring continuously, until it gathers into a soft mass. Do not let it brown or scorch.

Transfer the mawa to a bowl and allow it to cool completely. Once cool, crumble or grate it if necessary so it mixes evenly into the cake batter

Preheat the oven to 160°C (320°F) using the conventional baking setting. Grease and line an 8-inch (20 cm) round cake tin with baking parchment. For individual cakes, line a muffin tray.

Separate the eggs into two clean bowls, keeping all traces of yolk out of the whites.

Beat the egg whites until they form stiff peaks, then set aside. In a separate large bowl, beat the softened butter, sugar and egg yolks until pale and creamy.

Add the fully cooled, crumbled mawa and cardamom. Mix until evenly distributed.

Whisk together the flour and baking powder, then fold into the butter mixture just until combined. The mixture will be quite thick. Fold in a small spoonful of the beaten egg whites to loosen the batter, then gently fold in the remaining whites in batches. Avoid vigorous stirring so the cake stays light and fluffy.

Transfer to the prepared tin and smooth the surface. Sprinkle with sliced almonds or pistachios if using.

Bake the 8-inch cake for approximately 40–50 minutes, checking toward the end. For cupcakes, begin checking after 15–20 minutes

The cake is ready when the top is golden and a skewer inserted into the centre comes out clean or with a few dry crumbs. Ovens vary, so rely on the skewer rather than the clock alone

If the surface is browning too quickly, tent it loosely with aluminium foil for the remaining baking time.

Let the cake rest in the tin for 10–15 minutes, then move it to a wire rack to cool before slicing